70    E a t & Ru n

Minnesota Winter Chili The night I tasted this chili is the night I decided I could be a happy, athletic vegetarian. One mouthful made me realize that vegetarian food could taste just as good, and have just as hearty a texture, as meatbased foods. The bulgur wheat is a source of complex carbohydrates, and combined with the other ingredients, it makes a complete protein. There’s nothing like it after exercise, especially on a cold winter night.

2 tablespoons coconut oil or olive oil

2 garlic cloves, minced

1 cup finely chopped onion

8–10 medium mushrooms, finely chopped

½ cup finely chopped green bell pepper

½ cup finely chopped red bell pepper

½ cup finely chopped carrots

1 jalapeño pepper or other hot pepper, seeded and minced (optional)

1 cup frozen corn kernels

1 teaspoon ground cumin

½ teaspoon ground coriander

2 tablespoons chili powder

2 teaspoons sea salt, plus more to taste

½ teaspoon black pepper

1 28-ounce can diced tomatoes

1 15-ounce can tomato puree

1 15-ounce can kidney beans, drained

1 15-ounce can black beans, drained

1 15-ounce can red beans, drained

½ cups water 2 

½ cup dry bulgur wheat

Hot sauce or cayenne pepper (optional)

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¼ cup minced fresh cilantro, for garnish

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Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve, sprinked with the cilantro. Leftover chili freezes well. M a k e s 8 –1 0 s ervi n g s

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